Marshmallow Whipped Cream {Cool Whip Copycat} is a light and fluffy topping that is perfect for desserts, fruits, or any dishes you would typically use storebought whipped topping like Cool Whip. With just three ingredients, you can have a delightful and sweetened whipped cream anytime you need it! I also have a homemade whipped cream made with just two ingredients that you may want to try, too!

Cup of Marshmallow Whipped Cream next to fresh blueberries.
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Ingredients & Substitutions

Heavy Whipping Cream: Heavy whipping cream (heavy cream) has a high-fat content that is important for achieving a light and fluffy texture.

Vanilla: Vanilla extract is added to the whipped cream to add subtle flavor.

Marshmallow Fluff: Marshmallow Fluff, a specific brand of marshmallow creme, is a sweet, gooey mixture that gives the whipped cream a marshmallow flavor. It also adds sweetness. You will need 1 cup of marshmallow creme, which does leave about 1/3 cup in a 7-ounce jar. We did test the recipe with the entire jar for convenience, but it is too much. The whipped cream ended up being too runny. You could also make homemade marshmallow fluff to use!

Ingredients used to make Marshmallow Whipped Cream.

Does Marshmallow Whipped Cream Hold Its Shape?

Yes! Although this is not officially stabilized whipped cream, it does have some staying power from the marshmallow fluff. After testing it, we stored it in the refrigerator for an hour. Yep, still holding shape. And then, after an entire weekend of being stored? Still holding shape!

Cup of Hot Cocoa with Marshmallow Whipped Cream.

Use this in a glass of my Homemade Hot Cocoa!

How To Store Marshmallow Whipped Cream

Store marshmallow whipped cream in an airtight container in the refrigerator. It will last up to 2-3 days. You may need to gently re-whip the topping before serving.

Cup of Marshmallow Whipped Cream next to piping bag and fresh blueberries.
5 from 1 vote

Marshmallow Whipped Cream {Cool Whip Copycat}

Prep Time 5 minutes
Total Time 5 minutes
Marshmallow Whipped Cream is a light and fluffy topping that is perfect for desserts, fruits, or any dishes you would typically use storebought whipped topping like Cool Whip. With just three ingredients, you can have a delightful and sweetened whipped cream anytime you need it!



  • To the bowl of a stand mixer, add heavy cream and vanilla.
  • Start mixing at the lowest speed and gradually increase the speed to medium as the cream thickens and soft peaks form (about 2 minutes). Soft peaks are achieved when the whipped cream holds its shape but the peaks droop slightly. Stop the mixer.
  • Add marshmallow fluff.
  • With the mixer back on medium speed, mix until stiff peaks have formed. Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape (about 1 minute).
  • Once stiff peaks are achieved, stop the mixer. Serve with your favorite desserts!

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What the Test Kitchen had to say about this recipe:


This tastes exactly like Cool Whip!!! So easy to make and delicious as a topping, dip, or in your favorite recipes!


This has such a creamy consistency and tastes so good! It is perfect for any desserts that you would top with Cool Whip.


Tastes exactly like Cool Whip and has great holding power! So easy to whip up!


Deliciously creamy, smooth, and fluffy! This would be excellent as a fruit dip or as a topping for desserts!


This is a perfectly simple recipe to pair with fruit or other desserts. Tastes just like Cool Whip!


I could eat this with a spoon just on its own! It tastes just like Cool Whip and is so so easy to whip together!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. so can I use 1 1/3 cup cream and use the whole jar of fluff? seems like it would work and I wouldn’t have fluff left over. if I had fluff left over, i’d be eating it with a spoon! love your recipes!

  2. Please, What kind of mixer are you using in the videos….the one that adds ingredients from the top….Ive never seen one like that….THX….Sandra

  3. Can you make this and use it in recipes that call for Cool Whip? This sounds like it might be healthier than Cool Whip

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